Seafood Cioppino



  1. Thaw fish and shrimp, if frozen.
  2. Peel and devein shrimp.
  3. Rinse fish and shrimp and pat dry.
  4. In a bowl combine pasilla chile peppers and enough boiling water to cover.
  5. Let stand for 20 minutes.
  6. Remove chile peppers, reserving 1/4 cup of the soaking liquid.
  7. Remove seeds and stems from chile peppers and discard.
  8. In a blender combine chile peppers and reserved liquid and blend until smooth.
  9. In a large, shallow bowl, combine fish and shrimp.
  10. In a bowl combine 1/2 teaspoon of the salt and chili powder.
  11. Sprinkle over fish.
  12. In a Dutch oven heat 2 teaspoons of the oil over medium-high heat.
  13. Add half of the fish and half of the shrimp and cook 4 minutes or just until done, gently turning mixture with a spatula occasionally.
  14. Transfer with a slotted spatula to a clean bowl.
  15. Repeat with remaining seafood.
  16. Chill bowl of seafood until needed (up to 2 hours).
  17. In same Dutch oven heat remaining 2 teaspoons oil.
  18. Add onion, frozen corn, and garlic and cook for 3 minutes, stirring occasionally.
  19. Stir in remaining ingredients except seafood, avocado and cilantro.
  20. Simmer, covered, for 20 minutes.
  21. Add seafood and simmer, uncovered, for 5 minutes.
  22. Serve with avocado and cilantro.